Chicken and Rice Stirfry

Chicken And Rice Stirfry Recipe

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Pamela Riche



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  • 1 lb
    chicken breast, boneless and skinless, cut in chunks
  • 2
    stalks celery, diced
  • 1 large
    carrot, diced
  • 1 large
    onion, quartered
  • 1 tsp
    chicken bouillon
  • 1 can(s)
    chicken broth
  • 2 1/2 c
  • 1 1/2 c
  • 3 Tbsp
    soy sauce, low sodium
  • 2
    garlic cloves, crushed

How to Make Chicken and Rice Stirfry


  1. Mix 2 cups water and can of broth, bring to a boil.
  2. Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed - approximately 30 minutes.
  3. In wok or large pan heat 1/2 cup of water, bouillon and garlic over medium high heat.
  4. Add prepared vegetables and chicken.
  5. Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
  6. Add cooked rice and stir well.
  7. Add soy sauce and mix in.
  8. NOTES: Make sure all visable fat is removed from chicken before cooking.

Printable Recipe Card

About Chicken and Rice Stirfry

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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